Morsels: May 1

Published: Wednesday, May 1, 2013 at 7:29 a.m.

Last Modified: Wednesday, May 1, 2013 at 7:29 a.m.

BLACK MOUNTAIN

BAR to host community business advocate

Black Mountain Arts and Restaurants is hosting a presentation by Jeff Milchen, co-founder of the American Independent Business Alliance, on the economic and civic importance of sustaining a strong base of local, independently owned business at 8 a.m. Friday at Black Mountain Center for the Arts, 225 W. State St.

Milchen will discuss numerous success stories of programs developed to support community- based businesses and keep them thriving in the face of competition from chains, online businesses and others.

This presentation and training will advance the work of Black Mountain Arts and Restaurants.

Local organizer, BAR board member and owner of Seven Sisters Art Gallery Andrea McNair said, “BAR is just what we need at this critical time in Black Mountain’s development. Working together as a community of artists, restaurateurs and independent business owners will only make our entire community stronger.”

Registration is required.

Call 828-337-7377, 828-669-0930 or email artsandrestaurants@ gmail.com for more information.

FLAT ROCK

Season’s May cooking class on Saturday

The May cooking class and lunch at Season’s at Highland Lake Inn, 86 Lily Pad Lane, is set for 11 a.m. Saturday.

The May event continues with the new twist to the cooking class and lunch at Season’s: suggested wine pairings.

“It was a great success at our April class, and we found that our guests really enjoyed our suggested pairings,” said restaurant manager Marlena Boyce. Season’s Executive Sous Chef Michelle Bailey will demonstrate how to prepare an entree and dessert, answer questions about the preparation and provide helpful cooking instructions and tips.

The featured entree is an herb-roasted pork tenderloin, thinly sliced and accompanied by a mango cream sauce, grilled pineapple salsa, saffron-infused jasmine rice pilaf and sauteed baby spinach. The suggested wine pairing with this dish is a glass of the 2011 La Merika Pinot Noir from the central coast of California for $8.

Panna cotta with spring berries will be prepared for dessert.

The lemon-scented panna cotta will be accompanied by a chilled strawberry soup, blueberry and citrus compote and a toasted pecan tuille.

The suggested wine pairing is a glass of the 2011 Tintero Moscato D’Asti from the Asti region of Italy for $9.

The cost of the class is $30 per person plus tax and gratuity, and reservations are required. Guests will dine on each of these courses after completion of the class and then take home copies of each recipe.

<p>BLACK MOUNTAIN</p><p>BAR to host community business advocate</p><p>Black Mountain Arts and Restaurants is hosting a presentation by Jeff Milchen, co-founder of the American Independent Business Alliance, on the economic and civic importance of sustaining a strong base of local, independently owned business at 8 a.m. Friday at Black Mountain Center for the Arts, 225 W. State St.</p><p>Milchen will discuss numerous success stories of programs developed to support community- based businesses and keep them thriving in the face of competition from chains, online businesses and others.</p><p>This presentation and training will advance the work of Black Mountain Arts and Restaurants.</p><p>Local organizer, BAR board member and owner of Seven Sisters Art Gallery Andrea McNair said, “BAR is just what we need at this critical time in Black Mountain's development. Working together as a community of artists, restaurateurs and independent business owners will only make our entire community stronger.”</p><p>Registration is required.</p><p>Call 828-337-7377, 828-669-0930 or email artsandrestaurants@ gmail.com for more information.</p><p>FLAT ROCK</p><p>Season's May cooking class on Saturday</p><p>The May cooking class and lunch at Season's at Highland Lake Inn, 86 Lily Pad Lane, is set for 11 a.m. Saturday.</p><p>The May event continues with the new twist to the cooking class and lunch at Season's: suggested wine pairings.</p><p>“It was a great success at our April class, and we found that our guests really enjoyed our suggested pairings,” said restaurant manager Marlena Boyce. Season's Executive Sous Chef Michelle Bailey will demonstrate how to prepare an entree and dessert, answer questions about the preparation and provide helpful cooking instructions and tips.</p><p>The featured entree is an herb-roasted pork tenderloin, thinly sliced and accompanied by a mango cream sauce, grilled pineapple salsa, saffron-infused jasmine rice pilaf and sauteed baby spinach. The suggested wine pairing with this dish is a glass of the 2011 La Merika Pinot Noir from the central coast of California for $8.</p><p>Panna cotta with spring berries will be prepared for dessert.</p><p>The lemon-scented panna cotta will be accompanied by a chilled strawberry soup, blueberry and citrus compote and a toasted pecan tuille.</p><p>The suggested wine pairing is a glass of the 2011 Tintero Moscato D'Asti from the Asti region of Italy for $9.</p><p>The cost of the class is $30 per person plus tax and gratuity, and reservations are required. Guests will dine on each of these courses after completion of the class and then take home copies of each recipe.</p><p>Call 828-696-9094 for more information.</p>